Serves 4-5 / Closely related to onions, milder shallots are tear-shaped and covered with papery, copper-colored skin. Pick dry, shiny ones; avoid any with green shoots.
2 teaspoons olive oil
1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle scallops with salt and pepper. Add scallops to pan and sauté 2 minutes on each side. Remove scallops from pan and keep warm in a 200º oven.
FUNctional Kitchen is provided by James Rouse, ND, the creator of Optimum Wellness and The Fit Kitchen, seen weekly on NBC’s KUSA television news.
PER SERVING: 195 cal, 26% fat cal, 5g fat, 2g sat fat, 61mg chol, 29g protein, 6g carb, 0g fiber, 581mg sodium